Slow Cooker Red & White Chili

Campbell's Slow Cooker Red & White Chili Recipe

You can quickly assemble the ingredients for this delicious white-meat chili, then let it slow cook all day, and come home to a cozy dish that features just the right amount of spice.

At a glance

Prep

20 min.

Total

6 hr. 20 min.

Serves

6

Servings: 1 1/2 cups each

Cook: 6 hr.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

1 Reynolds® Slow Cooker Liner
6 cups cubed cooked chicken or turkey
2 cans (about 15 ounces each) navy beans, drained
1 cup Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 large onion, chopped (about 1 cup)
1 large red pepper, finely chopped (about 1 cup)
1 jalapeño pepper, seeded and finely chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon cayenne pepper

How to Make It

  • 1

    Open the slow cooker liner and place it inside a 5- to 6-quart slow cooker bowl. Fit the liner snugly against the bottom and sides of the bowl and pull the top of liner over the rim of the bowl.

  • 2

    Place all the ingredients in the lined-slow cooker and stir gently to mix. Place the lid on the slow cooker.

  • 3

    Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until the mixture is hot and bubbling and the sauce thickens slightly.

  • 4

    Carefully remove the lid to allow steam to escape. Serve the chili directly from the slow cooker. Do not lift or transport the liner with the food inside. Cool the slow cooker completely, remove the liner and toss.

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  • Tip: No peeking allowed with slow cookers. Keep the lid on until the end of your cooking time unless instructed by the recipe. Each peek or stir allows significant heat to escape and adds about 20 minutes to the cooking time.
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RID#27189

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